Sunday, March 30, 2008

Please join in the Great Big Squash Up!

There is one family of vegetables that appear on market stalls and in the supermarkets like a collection of jewels. Mounds of brightly coloured squash compete for attention from the shopper. They do this in two ways; flaunting their flamboyant colours and muttering their elaborate names. The Red Kuri, also known as the Baby Red Hubbard, jostles with the yellow Patty Pan, Gem Squash, Golden Acorn, Turk’s Turban, Crown Prince and the Butternut squash. There are an overwhelming number of squash or ‘Cucurbita’. During the Great Big Vegetable Challenge we have already singled out some family members such as courgettes, cucumbers and pumpkins. Alex and I picked out the most colourful examples and brought them home for the Great Big Squash Up.
After a game of squash boules on the kitchen floor, two of them were singled out for special treatment. Freddie picked out butternut squash and acorn squash to make Spicy Roasted Squash. We added courgettes, baby corn and spices with the sweet flavour of roasted garlic. Freddie gave this recipe eight out of ten. The best thing about this dish is that you can combine any number of different squash together. And it was a great introduction to a week of squash-tasting...

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Roasted Spicy Squash
1 butternut squash
1 acorn squash
2 courgettes
250g baby corn
1-2 teaspoons of mild chilli powder
1 roasted garlic bulb
Sea salt and freshly ground pepper
3 tbsp olive oil

Use a potato peeler to remove the skin of the squash. Cut them in half and scoop out all the seeds. Cut into wedges. Place in a lightly oiled baking tray. Wash and add the baby corn. Slice the courgettes diagonally into wedges. Sprinkle over the olive oil and 1-2 teaspoons of mild chilli powder, according to taste. Squeeze in the contents of 1 roasted garlic bulb. Use your washed hands to make sure the vegetables are evenly coated. Place in a preheated oven at 180C for around 50 minutes to an hour. Half way through cooking, use a spoon to stir round the vegetables. This is delicious served with lamb or pork chops.

This week we are devoting to the Great Big Squash Up...with some of our blogging friends from around the world sharing their favourite squash recipes, tempting the tastebuds of Freddie and all of you. Here is our first, from the talented Cynthia in Barbados who has offered up her recipe for bottle gourd squash...if you haven't visited Cynthia's blog, Tastes like Home, you are missing out! We would love to hear from any of you who want to join in - just leave your recipe in the comment box or email me to link to your squash post...


  1. Hi Charlotte and Freddy, try my Kolokithopita recipe here
    here on my food blog.

    Hope you enjoy it.

  2. Sandra11:29 AM

    Hi there, just dropped by (via The Fife Diet) and wanted to say I love this blog! And thanks for this latest squash post - I like squashes but am a bit unimaginitive so far.

  3. One of my favorite things to do with squash, especially acorn, is to cut it in half, remove the seeds, fill the cavity with a mix of brown sugar, lemon, oatmeal and dried cranberries, and bake for 45-60 minutes until the squash is tender.

  4. Lydia - This is a really different recipe which we will try. Thank you for suggesting it.

    Thank you. Do keep visiting as we will be featuring loads of different squash recipes.

    Catofstripes - Thank you so much for joining in. This sounds like a perfect squash recipe and we love pumpkin - thank you - will be linking to your wonderful post tomorrow.

  5. I adore all sorts of winter squash! Unfortunately, there's just about out of season hereabouts... well, perhaps fortunately, since I'm ready for winter to be over!

    One of my favorite recipes, however, is curried pumpkin samosas. The heat is customizable, they're lovely little packages, and I've made these with pumpkin, hubbard squash and butternut—all delightful.

    Enjoy your week of squashy bliss!

    P.S. Hubbard is also called the King of Squash--and is, in my opinion, the tastiest, and also the most difficult to cook since it can be so very large! I have tackled many, however, and if you have questions do let me know!

  6. Thanks for alerting me to the Squash Up! One of my favorite veggies ... probably one of our first foods? Liked Freddie's photo with colorful gourds. He is such a dear ... another 8 out of 10!

  7. Hello GBVC
    Squash are such an exciting veg to grow - full of vigour & colour- fruiting with such energy - rather typifying you all at the GBVC!! But they are easy to grow- if you can keep them away from the slugs.
    How about a soup recipe - really satisfying after working in the garden, or romping in the park.
    Ingredients: 4 courgettes, 1 small onion, 2 cloves garlic, 2 floury potatoes (eg King Edward),1.5litres stock, 200g Total Greek Yoghurt, teaspoon cornlour
    Simmer diced potatoes, chopped onion & garlic in stock for 15 mins. Add grated courgette & cook for 5 mins.
    Blend cornflour with a little water & stir in some of hot stock. Then add mixture to vegetables stirring all the time & bring to the boil. Stir for 2 mins -
    Remove from heat & wizz it all up in a blender. Add salt & pepper to taste & gently stir in the yoghurt.
    Serve hot or cold.
    Best wishes to you all & keep up the great work


We always love to read your comments - thank you